Roasted Potatoes Recipe

If you are looking for a wonderfully easy recipe that yields a delicious side dish with all of ten minutes of hands-on work, then you are looking in the exact right place. "These potatoes are super easy," says chef and recipe developer Miriam Hahn. And the recipe is not only a snap, but it's versatile, too. "I like using Yukon gold potatoes for this because they are kind of buttery by nature," Hahn says, "but you can also use russet."

So chances are good that you already have everything you need for this side dish in your kitchen already. If you are shopping for any ingredients, spring for the good spices because they make all the difference. And maybe they can even help out beyond the taste buds. "As a wellness coach, I love using turmeric because it helps to reduce inflammation in the body and gives these a great taste."

As for what you'll pair them with, Hahn says: "They go great as a side for anything off the grill, alongside an omelette or tofu scramble, and are especially good in a Buddha bowl." And since they keep well for up to a week and re-heat well, go ahead and cook up a big batch now and enjoy a great side with even less work later on.

Gather your ingredients for these simple pan roasted potatoes

Wondering if this dish is really as simple as it seems? It is — you won't have to do too much work here. This recipe calls for eight cups of Yukon gold potatoes, chopped, avocado oil (or avocado oil spray), smoked paprika, cumin, pink salt, turmeric, garlic powder, and pepper.

Or, in other words, all you need are potatoes, avocado oil, and spices. As for the tools required here, you'll need a sharp knife and a cutting board, a large bowl, and a baking sheet. So yeah, pretty simple on that front, too. Now gather your spices and potatoes, and let's get cooking.

Chop the potatoes, then toss with oil and spices

First things first: Pre-heat your oven to 400 degrees Fahrenheit (and make sure you have one rack near the broiler in case you want to add some sear and crispiness at the end). Now wash and scrub the potatoes, chop the potatoes into decently large pieces, and then put the pieces in a large bowl. "The main tip would be to cut the potatoes all about the same size so they cook evenly," says Hahn.

Now spray or toss the potatoes with the avocado oil, then mix all the spices together and toss the oil-coated potatoes with the spices. 

Bake and broil the potatoes, then enjoy

Your prep work is already done. Legitimately easy, right? Now pour the oiled, spiced potatoes out onto a parchment paper-lined baking sheet and bake them for between 20 and 30 minutes until they all start to brown nicely. You can stir and flip them once halfway through the cooking, and you can put the pan under the broiler for a few minutes at the end if you want them crispier.

If you want to re-heat leftovers later, just put the potatoes back on a baking sheet and "just reheat in the oven on 300º degrees for about 10 minutes," says Hahn.

Roasted Potatoes Recipe
5 from 22 ratings
If you are looking for an easy recipe that yields a delicious side dish with all of ten minutes of hands-on work, then you are looking in the right place.
Prep Time
Cook Time
Simple Pan Roasted Potatoes served on a plate
Total time: 40 minutes
  • 8 cups Yukon gold potatoes, chopped
  • 1 tablespoon avocado oil or avocado oil spray
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon pink salt
  • ½ teaspoon turmeric
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Scrub the potatoes, then chop them and put the pieces in a large bowl.
  3. Spray or toss with avocado oil, and mix with spices.
  4. Bake for 20 to 30 minutes, noting you can put the pan under the broiler for a few minutes at the end if you want them crispier.
  5. Serve with a dish of your choice. Enjoy!
Calories per Serving 179
Total Fat 2.7 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 35.6 g
Dietary Fiber 4.7 g
Total Sugars 1.6 g
Sodium 400.6 mg
Protein 4.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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